A white variety that comes from the area of Zitsa in Epirus. Very shy aromas of green apple, pear, and peach, usually give wines that are super fresh, lean and low in alcohol with a lemony aftertaste. Made as a dry wine, but also as semi-sparkling and sparkling.

Grown in the Southern Peloponnese around Monemvasia it has a distinctly quincy flavour which gave it its name. The aromas of quince are accompanied by oranges, bergamot, pear, with some minerality and notes of chamomile flowers. Crisp, medium-bodied aromatic wines, with medium alcohol.

A variety that is grown mainly on Crete, and makes wines that are not very deeply coloured and tend to turn to brick rather easily. Intensely aromatic, with aromas of red berries like cherry, plum and strawberry, sweet spices and Mediterranean herbs. Rather low in tannins and acidity, but high in alcohol.

Although very dark-skinned it makes fairly pale wines, which have a tendency to turn to brick rather easily. An aromatic variety with aromas of red fruit and spice, sometimes more floral, that also shows aromas of figs and raisins in the sweet versions. Full-bodied, soft tannins and moderate acidity. Like a hug.

Born on the island of Lemnos and probably one of the most ancient varieties, has emigrated to Northern and Central Greece, where it seems to have found its place. Makes wines that are silky, with alcohol on the higher end and medium acidity. Distinctly herbal (sage, thyme, mint) but also fruity.

Comes from Crete, but is found all around the Eastern Aegean. Makes deeply coloured wines, rather light-bodied, with tannins that can be ferocious (think of them as a wall of bricks) and can do with ageing. Fine aromas of cherries, plums, and liquorice. It blends well with Kotsifali, which gives it body.

A variety that is placed in Kalavryta and in the Northeastern part of the Peloponnese at higher altitudes. Makes wines of medium colour, medium to full body, medium acidity and supple tannins. Its aromas are reminiscent of both red and black fruit, herbs, spice and leather with age.

A variety grown on the Cyclades, mainly on Paros, Evia, the Southern Peloponnese and even Northern Greece. Makes wines with moderate aromatics of lemon blossom, peach, and spice. It produces medium-bodied wines with moderate alcohol and low to medium acidity.

Indigenous to Crete seems to have conquered the hearts of producers as a promising variety that has given single varietal examples. Aromas of lemon, grapefruit, peach, with herbal notes, usually make a light-bodied, medium in alcohol, mouth-watering wine. Often blended with Vidiano to add body.

Excels on the island of Cephalonia, but is also grown on the neighbouring islands and parts of the Peloponnese. Makes wines that are elegant and complex. Not very intensely aromatic reminds us of lemon, citrus fruit, grapefruit, and fennel. Steely, with nice acidity, medium body, and alcohol.

Grown almost all around Greece, a variety which, like Savatiano, used to go into the production of retsina. Nowadays producers are experimenting with the various clones (Roditis Fox in particular) and some very good examples come from sites at altitude, particularly in the region of Aigialia.

Attica is its hometown, but is grown widely in the neighbouring Boeotia. Moderately intense aromas of apples, white peach, and even melon when the fruit is riper. Ages well developing a honeyed-toasty character. Very cleverly oaked or resinated will make the wines particularly versatile partners to food.